Fruity Baked Spaghetti Squash Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

Steps:

• Preheat oven to 450 degrees.
• Cut the squash lengthwise with a sharp knife. If the rind is still very touch, microwave it for a few minutes to soften.
• Scoop out the seeds and stringy pulp.
• Place squash halves on pieces of aluminum foil.
• Divide butter and juices between the two halves and place in the centers.
• Wrap the squash so the overlap is at the top (the hollow center).
• Place in middle oven rack and bake for at least 45 minutes. If you prefer your squash much more tender, leave in for up to 1 hour and 10 minutes, but check on it frequently.
• String the squash by running a fork along the sides. Serve in rind.